KALE AND ONION QUICHE

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Kale and Onion Quiche image

Even using whole milk and full fat ingredients, this is fairly low cal, but if fat-free or low fat alternatives this would be a great low cal/low fat brunch or lunch dish. Recipe source: local newspaper

Provided by ellie_

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 prepared 9 inch pie shell
3 eggs
3/4 cup half-and-half
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
black pepper
1 tablespoon vegetable oil
1 tablespoon butter
5 green onions, minced
3 garlic cloves, chopped
2 cups kale, chopped
1/2 cup cheddar cheese, grated

Steps:

  • Preheat oven to 425-degrees F.
  • Tear off a piece of foil large enough to fit inside of pie crust and then press it into the pie crust and fill with dried beans. Bake for 10-15 minutes. Remove from oven and discard foil and beans. Set aside.
  • In a bowl whisk together eggs, half and half, milk, salt, red pepper flakes (if using) and black pepper. Set aside.
  • In a skillet on medium high heat oil and butter and add onions and garlic, cooking until softened (3-5 minutes). Stir in kale and cook stirring until wilted (5 minutes).
  • Spoon vegetables into crust and sprinkle with cheese. Pour egg/milk mixture over all.
  • Bake for 30-40 minutes or until set.

Nutrition Facts : Calories 317.3, Fat 21.8, SaturatedFat 9.5, Cholesterol 123.4, Sodium 463.7, Carbohydrate 21.1, Fiber 1.6, Sugar 1.6, Protein 10.1

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